I’m going to share a basic recipe with you. You may have seen a variation of it called “texas caviar.” King’s Grocery, here in Bowmansville, sells it by the pound and suggest syou use it as a dip with … Continue reading
There is something that you need to know… or someone, I suppose, is more like it. One of Berks County’s most beautiful women left us this week. She had those brilliant blue eyes and a wit to slap you … Continue reading
Well, we didn’t. Celebrate. We got home late Sunday night from OC MD. Dan had a weekend long craft show that we worked. It’s nice because we can stay with my parents, in Delaware, and still make a some dough. … Continue reading
Come on my baking and cooking pals… I know a few of us share the same weakness… cookbooks I have hundreds. Some of my favorites are the vintage cookbooks and pamphlets. In my collection, there is everything from … Continue reading
I have been remiss in posting some recipes and it is not for lack of recipes or dictating them in my head. hmmm…I need a mini monkey that stays on my shoulder to whom I can dictate blog postings, he … Continue reading
Can’t you just taste these? Here is a batch of my home-grown, heirloom tomatoes. Growing your own veggies is the best way to reallocate cash on a new pair of summer shoes. You don’t need lawn space even buckets of soil to grow on your porch will suffice. If you decide to shop for seasonal delights a few tips will follow.
Money saving farm market tips
- Know what is in season locally. In season foods are generally less expensive and are nutrient dense (picked at their peak of freshness and available immediately vs. picked and shipped all one the place)
- When shopping the farm markets: For the best selection go early, for best prices go late
- When shopping the farm markets: Know your recipes before hand but leave a bit of room for spontaneity. Ask your farmer friend for tips on how to prepare their products. Try something new!
- Buy in volume, freeze the extra. Get fruit or veggies at their peak freshness and nutritional value then freeze, to enjoy later.
- Get to know your farmer. Some sell just organic and others are pesticide free.
- Don’t be afraid to buy the ugly veggies or fruits – Clinton Kelly has talked about a steal, on uglies, at the farm stand which he used to make an amazing dish.
- Consider joining a co-op. Rather than the time & $ spent driving to the stands you can have one central pickup location, often the farmer can add a few extra items (his surplus) at a good price, just ask.
- When considering organic on a budget stick to the dirty dozen list you don’t need to buy everything organic (I have the list on my blog)
where to go & website resources:
- the smell of crayola crayons
- freshly brewed coffee
- room service
- toddler hugs
- self cleaning ovens
- the scent of sunshine dried sheets
- roasted garlic
Love roasted brussel sprouts. Did you know that roasting, stir frying, or steaming (in a steam basket) helps your veggies retain a bit more vitamins? Don’t believe me check out the water you cook your veggies in…see that color… some vitamins are in there. You can also overcook your veggies and destroy nutrients so be careful how long you roast (don’t roast to mush). Check out this link to Livestrong.com
preheat oven to 425 degrees
wash the sprouts, cut in half, lightly coat in olive oil, add spices (curry & turmeric is what I used), salt, & pepper. spread on a sprayed pan and roast for about 20 minutes. check 15 minutes in and toss if you think there may be burn…I’m so in love
wish I had a sweet potato to put in the mix but add carrots or any other root veggies to mix it up.
And so our first trip to the Finger Lakes was to be.
We learned a few things… Make good use of technology. If you have a smart phone, check out the Finger Lakes app. It is helpful for navigating, lists of wineries, shop hours of and so much more. I love using the urbanspoon app to find places to nosh.
We took this trip with Dan’s parents and started early but made a stop to visit family, Dan’s great Aunt and Uncle (Aunt Margie will be 100 this year). Uncle Carl made a rather tasty, old school whiskey sour…
- 2 shots Canadian whiskey
- 1 part lemon juice
- 1 spoonful sugar
- a cherry and wedge of orange.
After a homemade lunch of pot pie, we were on our way back to Ithaca and the B&B, with one stop at a the Phoenix Used & Rare Bookstore.
Our B&B hostess Diana foraged some nibbles and wine for us to enjoy while we shared the of other guests. After stories and laughs we were finally off for dinner at Moosewood.
Moosewood cookbooks were the first true vegetarian cookbooks that stole my heart. How can you not eat the hand drawn images with your eyes as you salivate over the simply prepared recipes full of foods as nature intended. So Moosewood was a big deal for me and something m y father in law, who had visited previously, was eager to share.
The wait was short and the bar was open so we pulled up a seat to dine with our host /bartender Tom, who has been with MW for the past 4 years. Dan & John had a local brew, Jane enjoyed an organic bloody mary and I had an rum with a dash of unfiltered ginger ale.
We ate were celebrities meet to eat but better than that we broke bread were other folks who have been inspired by some of all of the Moosewood Cookbook make this a bucket list visit.
The menu changes from day to day with a fresh lunch and dinner options. I must admit that the appetizer was a big letdown, a thai noodle salad with a peanut dressing. I Interpreted this mean meal rice noodles and dressing but it was boxed spiral pasta that was dry and uninspiring. The salad was a quick memory as samples started to arrive.
Before we ordered our dinners, Tom was so gracious to bring me samples of each house-made dressings and a spoonful of each soup du jour. The garlic and feta dressing was my favorite but the lemon and tahini dressing was a close second. The creamy tomato bisque… come on now, I’m a sucker for tomato and grilled cheese and this smooth, savory tomato bisque hit the spot. All of the recipes are in the Moosewood cookbooks.
After enjoying the Thai curry, West African stuffed eggplant (which Dan cleaned off his plate), and pecan crusted salmon Tom, our amazing host, brought me a sample of the local red and white Port wine and vegan chocolate cake. Both were divine and after a spicy curry the white port was a smooth, sweet palate cleanser.
With a copy of the Moosewood Desserts Cookbook, 2 vegan chocolate chip cookies & chocolate cake in my bag we were ready to head on to the next destination for dessert. Our hostess suggested Madeline’s,located in the Commons.
We were distracted on the way for dessert. A bright and shiny used book store sung it’s siren song with glowing windows and racks of dollar books teasing us from the sidewalk. We did not make it out with empty hands.
Madeline’s was packed at 8:30pm. When you visit, for dessert, tell the host that you are there for dessert and they will direct you to a back corner of the dimly lit, trendy restaurant to ogle 2 pastry cases full of handmade pastry. We sampled 3 desserts but I am told the the sponge cake (in the shape of a dome) is the signature dessert and not to be enjoyed alone. next time.
The bourbon pecan cake, with decadent layers of chocolate bourbon ganache studded with pecans, was devoured by John & Jane. Dan inhaled his raspberry chocolate torte and I ate the vegan strawberry layered cake.
The vegan cake must not a big seller because my piece was a dry, dry, dry end piece. It was not something to be recommended.
More on day 2 to follow…
If you have a household that traditionally dyes Easter eggs and are looking to try something new, here are a few “back to nature” dyes. You may consider dyeing eggs with the following methods just to be creative and what a fun way to teach children that colors come from nature, not a box.
here are a few resources & links for dyeing your eggs using natural options: